The very basic “no-waste” recipe; cookies made with leftover almond pulps from making almond milk. This is actually a pretty old recipe but it hasn’t been on the website for some reason, well, due to my messy schedule, I should say.
I like using pulps better than store-bought almond flour for this homey cookies. You can dehydrate nut pulp to store for later use, but for me, it’s just an extra task. Right after making almond milk (and the kitchen is already messy enough), add all the ingredients into the same bowl. Simple and less dish wash is the big plus!
What I meant by “homey” is the rough texture you get from the pulps. This means that the amount of wet ingredients need to be adjusted if using store-bought finely milled almond flour. The leftover pulps are moist yet at the same time doesn’t observe liquid much compared to dry flour. The recipe below is based on the leftover pulps.
Orange Almond Oat Cookies
(Lacto-Ovo Vegetarian / Gluten Free)
- 1 Cup of Almond Pulp
- 1 Cup of Rolled Oats
- 1/4 Cup of Coconut Flakes
- 5 Dried Dates (Soaked and Pitted)
- 1/4 Cup of Maple Syrup
- 1/3 Cup of Naturally Refined Coconut Oil
- 1 Egg
- 1 Tsp of Vanilla Extract
- 1/2 Tsp of Sea Salt
- 2 Tsp of Aluminum Free Baking Powder
- 3 Tbsp of Fresh Squeezed Orange Juice
- Pre-heat oven to 165°C.
- Mix all ingredients.
- Place the dough on parchment paper.
- Bake for 20 minutes.
- Take them out and cool them on the rack.